Quick and Easy Instant Pot Chicken Pasta Bake

This Instant Pot Chicken Pasta Bake is a delicious and easy meal that can be made in under 30 minutes. With tender chicken, flavorful pasta, and gooey cheese, it’s sure to be a family favorite!

This post is part of our Shredded Chicken Meal Prep series. We like to make a big batch of shredded chicken to use or freeze for easy weeknight recipes like this Chicken Pasta Bake. This makes meal prep easy throughout the week!

Step by Step Instructions for Cooking a Chicken Pasta Bake in the Instant Pot

✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.

Preparing the Chicken

As mentioned previously, this Chicken Pasta Bake recipe calls for cooked shredded chicken. We love to use our Big Batch Shredded Chicken post, but you can also use rotisserie chicken or even canned chicken (well drained) with this recipe with no changes. 

We recommend defrosting the chicken in the fridge overnight. You can use the shredded chicken straight from the fridge.

Choosing the Right Type of Pasta

You can use any kind of short pasta in this pasta bake. You can also swap out for gluten-free pasta, chickpea pasta, or any other kind of pasta. 

We recommend penne pasta in this recipe because it holds its shape well when pressure cooked and then broiled. We also like the way the panko clings to the penne. 

To follow the recipe as written, you’ll need a penne that has a cook time of 11 to 12 minutes. We really like the way Barilla pasta cooks up in the pressure cooker. (Not sponsored, just fans.)

Assembling and Cooking the Pasta Bake

We’ve written two options for assembling the pasta: using a traditional oven or using an air fryer lid. Both end up with great results. 

If you want to use your broiler, simply add the pasta to a baking dish, add the topping and broil for a few minutes. Be sure to keep an eye on it as it will brown quickly once it starts. 

If you want the cheese to be ooey-gooey with great cheese pulls, broil for a shorter time. If you really want the flavor of golden brown cheese, broil for a longer time. 

If using an Air Fryer Lid, simply add about half the topping to the pot and use your air fryer lid. Be sure to check regularly so you don’t over do it. Once the top layer is served, simply add the rest of the topping and repeat. 

Tips for Success

I prefer to defrost my chicken by placing it in a bowl overnight in the fridge. You can add the chicken straight from the fridge and you don’t have to worry about thawing. 

When browning the topping, only top as much as you plan to eat. That way you can save the remaining topping and brown it fresh when you warm up the leftovers.

I came across the idea of using the microwave for the panko in an old America’s Test Kitchen recipe. You can absolutely toast it on the stovetop in a frying pan if you prefer. 

More Recipes in our Instant Pot Shredded Chicken Series:

This is just the second post in our series; we’ll update this list with links as we publish more recipes. 

• Big Batch of Shredded Chicken
• Chicken and Rice Soup
• Butternut Squash Soup
• Cream Chicken Taquitos
• Buffalo Chicken Dip
• Chicken Cheesesteak (coming soon!)
• Green Goddess Salad (or Wraps) (coming soon!)
• Pulled Buffalo Chicken Melts (coming soon!)

MORE Instant Pot Pasta Recipes

Love Instant Pot pasta? So do we! Add these easy recipes to your meal rotation:

• Rigatoni alla Vodka  
• Chicken Lazone
• Shrimp Alfredo 

Easy Chicken Pasta Bake | Instant Pot recipe

Servings: 6 -8 people

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Additional time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Chicken, Pasta

Cuisine: Italian

This delicious instant pot chicken pasta bake recipe is perfect for busy weeknights! With just a few ingredients (including precooked chicken) and minimal prep time, you can have a tasty meal on the table in under 30 minutes! 

5 from 1 vote

Print Pin Recipe Rate

Ingredients

• 3 tablespoons extra-virgin olive oil divided
• 1 small onion chopped fine
• 4 garlic cloves minced or pressed
• 1 3/4 cups water
• 2 1/4 teaspoons table salt divided
• 1 box (16 oz) penne pasta
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) fire roasted tomatoes
• 1 can (8 oz) tomato sauce
• 1/8 teaspoon red pepper flakes
• 2 cups shredded cooked chicken we used batch-cooked chicken, rotisserie or canned
• 2 tablespoons finely chopped fresh basil plus more for garnish
• 1-2 cups shredded whole-milk mozzarella cheese (we used the full amount)
• 1/2 cup freshly grated parmesan cheese

Panko Topping (optional)

• 1/2 cup panko bread crumbs
• 1/8 teaspoon garlic powder

Instructions

• Select Saute and preheat the pressure cooking pot. When hot, add 2 tablespoons oil and the onion. Saute until the onion is softened, about 2–3 minutes. Add the garlic and cook 1 minute more.
• Add the water and 2 teaspoons salt and stir to ensure no browned bits remain on the bottom of the cooking pot.
• Next, add the penne pasta and use a spoon to get the pasta distributed in an even layer. Next, add but DO NOT STIR: the crushed tomatoes, fire-roasted tomatoes, tomato sauce, and red pepper flakes.
• Lock the lid in place. Select High Pressure and 5 minutes cook time.
• When the cook time ends, use a quick pressure release. If larger water drops or foam start to emerge from the steam release valve, return the switch to the Sealed position and wait for 30 seconds or a minute, then release the pressure again. Repeat this process, as needed, until all the pressure is released. When the valve drops, carefully remove the lid.
• Give the pasta a gentle stir, then stir in the chicken and basil. Brown the cheese according to one of the serving below.
• TO FINISH IN THE OVEN: Grease a 9×13-inch baking dish or individual ramekins and preheat the broiler. Transfer the pasta to the baking dish and sprinkle with the mozzarella and parmesan cheese. Place under the broiler until golden and bubby, keeping a close eye on it.
• TO FINISH WITH AN AIR FRYER LID: Directly in the cooking pot, sprinkle about half of the mozzarella and parmesan mixture. Set the temperature to 350°F and bake for 2 to 4 minutes, until browned. (Reserve the remaining cheese mixture and repeat when you go back for seconds.)
• While the cheese is melting, prepare the panko topping. In a medium bowl, combine the panko, garlic powder, the remaining 1 tablespoon oil, and remaining ¼ teaspoon salt. Microwave for 30 seconds, then give the panko mixture a good stir. Return to the microwave and continue to cook, stirring every 15 to 30 seconds, until the panko is golden brown. Keep a close eye on it—the panko will brown quickly and unevenly (the bottom tends to brown first).
• Scoop individual servings into bowls or ramekins and sprinkle the panko over the top.

Notes

* The cook time depends on the brand of pasta you use. To get the cook time, take the cook time listed on the box, divide it in half and subtract 1 more minute. (So a box with an 11-12 minute cook time on the package will have a 5 minute pressure cook time.)

** Be sure the chicken is defrosted before adding it to the pasta dish.

Nutrition

Calories: 605kcal | Carbohydrates: 78g | Protein: 32g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 1950mg | Potassium: 889mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1177IU | Vitamin C: 18mg | Calcium: 270mg | Iron: 4mg

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